Author
Topic: Mobile Oven Advice for NY style pizza (Read 539 times)

Hello everyone, I have been getting great results with my pizzas and am ready to take my pizza making to the next level. I currently bake at home on 1/2 inch steel with top broiler halfway through the bake. I am down to a 4 minute bake time at 525 degrees. I have attached pictures of my latest pie/ garlic knots. I want to start a mobile catering/farmers market pizza business and I need help, specifically with the equipment setup. I see a lot of WFO trailer setups available but I know deck ovens are the best for NY style. I plan to sell by the slice so the pizzas would have to be 18+ inches which would dictate the oven setup. Any advice in this area would be greatly appreciated. If anyone has experience in this type of business I would love to pick your brain regarding all of the ins and outs/ pros and cons. I eventually want to start a brick and mortar but want to start small and grow from there. Thanks!-Nick